Crock-Pot Potato Soup - cooking recipe

Ingredients

6 to 7 c. peeled and diced potatoes
1/4 to 1/2 c. chopped onions
1 Tbsp. salt
1 Tbsp. parsley flakes
2 to 3 chicken bouillon cubes
1/3 c. butter or margarine
4 to 5 c. water (to cover ingredients)
1 (13 oz.) can evaporated milk
2 to 3 hard-boiled eggs, cut up

Preparation

Put all ingredients, except milk and eggs, in crock-pot. Cover and cook on low 4 hours. Turn to high 4 hours (cooking time may vary; potatoes should be well softened). Stir in evaporated milk during last hours. Add eggs (if desired) just before serving.